Vegan Raspberry Curd Tarts (Printable Version)
Buttery crust meets silky raspberry filling in these elegant plant-based desserts perfect for warm weather gatherings.
# What You Need:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 1/4 cup solid coconut oil
04 - 2 tbsp maple syrup
05 - 1/4 tsp fine sea salt
06 - 2-3 tbsp cold water
→ Raspberry Curd
07 - 2 cups fresh or frozen raspberries
08 - 1/2 cup coconut cream
09 - 1/2 cup granulated sugar
10 - 2 tbsp cornstarch
11 - 2 tbsp fresh lemon juice
12 - 1/2 tsp vanilla extract
13 - Pinch of turmeric
→ Garnish
14 - Fresh raspberries
15 - Mint leaves
16 - Powdered sugar
# How-To:
01 - Preheat the oven to 350°F.
02 - Combine all-purpose flour, almond flour, and salt in a bowl. Add solid coconut oil and mix until crumbly. Drizzle in maple syrup and cold water, mixing until the dough comes together.
03 - Press the dough evenly into 6 mini tart pans, pressing up the sides to form the crust. Prick the bases with a fork.
04 - Bake for 15-18 minutes until lightly golden. Set aside to cool completely.
05 - Combine raspberries and sugar in a saucepan over medium heat. Cook, stirring, until raspberries break down completely, about 5 minutes.
06 - Strain the mixture through a fine sieve to remove seeds, pressing firmly to extract as much liquid as possible.
07 - Return the raspberry puree to the saucepan. Whisk in coconut cream, lemon juice, cornstarch, vanilla, and turmeric if using.
08 - Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 4-5 minutes. Remove from heat.
09 - Pour the curd into cooled tart shells. Smooth the tops and refrigerate for at least 2 hours until completely set.
10 - Garnish with fresh raspberries, mint leaves, and a dusting of powdered sugar if desired. Serve chilled.
# Expert Hints:
01 -
- The coconut oil crust is surprisingly forgiving and handles humidity better than butter
- That vibrant pink color comes entirely from raspberries, no artificial anything needed
- They taste even better after sitting overnight, making them perfect for make-ahead entertaining
02 -
- Coconut oil melts fast, so work quickly with the crust. If dough gets sticky, chill it for 10 minutes.
- The curd must bubble for at least a full minute to fully activate the cornstarch.
- Room-temperature tarts hold their shape better when serving than straight-from-the-fridge ones.
03 -
- Chill your mixing bowl before making the crust if your kitchen runs warm
- Room-temperature raspberries release more juice during cooking than frozen ones
- A rubber spatula works better than a spoon for getting every last bit of curd into those shells